Corned Beef and Cabbage Pizza (2024)

FAQs

Do you use the juice in the corned beef package? ›

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop.

You can either cut the cabbage into wedges or shred it into smaller pieces, depending on your preference. Can I leave the cabbage leaves whole when cooking it with corned beef? Yes, leaving the cabbage leaves whole is also an option when cooking it with corned beef.

Leftover corned beef broth can make an excellent base for starting a French onion soup. This is a guide about using leftover corned beef broth for french onion soup.

1. Not Rinsing the Meat Before Cooking. If you cook the meat straight from the plastic packaging or pulled the meat right away from the brine solution in the fridge without rinsing, you just might be in for a saltier meal than you bargained for.

And while brisket can take a much higher temperature than a steak can, it too can be overcooked. If all the collagen turns to gelatin, that's good, but if all the gelatin cooks out of the corned beef, you'll just have a crumbly, dried out piece of salted beef.

So when they found salted beef brisket was cheap in the States, they were quick to replace their traditional “Irish bacon.” Nutrient-dense cabbage was also readily available and affordable, and a dish combining the two became a staple for working classes across the country.

Because corned beef was a big part of their culture in Ireland and new home in America, they would eat corned beef and cabbage on St. Patrick's Day. And as for pairing cabbage with corned beef, it was simply one of the cheapest vegetables available to Irish immigrants, so it was a side dish that stuck.

Cook the corned beef: At the end of the cure, remove the brisket from the brine and rinse off the brine with cold water. Place the brisket in a large pot that just fits around the brisket and cover with at least one inch of water. If you want your brisket less salty, add another inch of water to the pot.

Many recipes don't include a step for rinsing the meat, but it's worth doing it anyway. Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland!

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Do you drain the juice from brisket? ›

Once you have your brisket cooked and it has had a proper rest time. It's time to package it. First I drain the juice off the brisket (or out of the wrap) and use a fat separator. This separates the good brisket au jus from the fat.